The rich cold cousin of Apple Charlotte: both use a smooth sweet pureée to fill a frame of crisp bread or cake. I cannot find out why this version is known as Russian: it may have been made for a distinguished Russian visitor to the court or the recipe may have come from Russia.
Line a straight-sided round dish with the sponge fingers (casino fingers are the best). Sprinkle chopped nuts thickly over the bottom. Melt the gelatine in
A solid syllabub or fruit-flavoured cream may be used as a change from the vanilla; or any fruit pureée, to which gelatine is added and into which cream is stirred.
©1975 The Estate of Elizabeth Ayrton